Name: Knotted Lemon-Blueberry Rolls Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: Cooking spray, for greasing; 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.); 3/4 cup whole milk, heated to 110°F; 4 1/2 cups (540 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; Zest of 1 lemon; 1 tsp kosher salt; 2 large eggs; 4 tbsp unsalted butter, softened, divided; 3/4 cup fresh or frozen blueberries; 2 tbsp granulated sugar; 1 tbsp fresh lemon juice; 3/4 cup (85 g) confectioners’ sugar; Zest of 1/2 lemon; 1 tbsp fresh lemon juice (plus more as needed); All-purpose flour for dusting the surface

Ingredients

Cooking spray

1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)

3/4 cup whole milk, heated to 110°F

4 1/2 cups (540 g) all-purpose flour

1/2 cup (100 g) granulated sugar

Zest of 1 lemon

1 tsp kosher salt

2 large eggs

4 tbsp unsalted butter, softened, divided

3/4 cup fresh or frozen blueberries

2 tbsp granulated sugar

1 tbsp fresh lemon juice

All-purpose flour, for dusting

3/4 cup (85 g) confectioners’ sugar

Zest of 1/2 lemon

Instructions

Step 1: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast over the warmed milk and let it sit until foamy, about 5 minutes.

Step 2: In the bowl of a stand mixer fitted with the dough hook, whisk together flour, granulated sugar, lemon zest, and salt until combined. Add the yeast mixture and eggs, then beat on medium speed until dough begins to form.

Step 3: Add softened butter 1 tablespoon at a time, continuing to beat until a smooth dough forms and the butter is fully incorporated, approximately 5 minutes.

Step 4: Place dough in the prepared bowl, cover with a clean kitchen towel, and let rise until doubled in size, 1 to 2 hours depending on room temperature.

Step 5: Prepare the blueberry filling by mashing the blueberries lightly and mixing them with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Set aside.

Step 6: Grease a 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out the risen dough and dust it lightly with flour. Roll the dough into an 18″ x 12″ rectangle.

Step 7: Spread the blueberry filling evenly over the dough. Fold the bottom third of the dough up toward the center, then fold the top third down over it, like folding a letter.

Step 8: Cut the dough across into 12 strips about 1 1/2″ wide. Leaving the top 1/4″ uncut, slice each strip lengthwise in half, then twist the two halves together. Starting from the uncut top, roll each twisted strip into a spiral and transfer to the prepared muffin tin.

Step 9: Cover the tin with a kitchen towel and let the rolls proof until relaxed and slightly puffed, about 45 minutes to 1 hour.

Step 10: Preheat the oven to 375°F. Bake rolls until golden on top, 15 to 18 minutes. Allow them to cool for at least 15 minutes before glazing.

Step 11: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and lemon juice, adding more lemon juice as needed to reach a smooth drizzle consistency. Drizzle the glaze over the cooled rolls.

Tips & Variations

Use frozen blueberries directly from the freezer to prevent them from bleeding too much into the dough during baking.

For extra lemon flavor, add a teaspoon of lemon extract to the glaze.

Substitute fresh blueberries with raspberries or blackberries for a different berry twist.

Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before rolling and assembling.

Why are my rolls dense instead of light and fluffy?

Dense rolls often result from overworking or underproofing the dough. Make sure to knead enough to develop gluten and allow the dough to rise until it doubles in size for the best texture.